Lemony Coleslaw – Tasty and Tart!

If you give me half a chance, I would sneak lemon into all my recipes. That is the one flavor I cannot live or cook without. A dash of lemon can change recipes from mundane to magical in one small squirt and I just love it. You can go through many of my recipes and trust me, you will find some lemon in there and I always use the juice and the zest,I feel both bring a different taste to the dish. It is a no brainer then that Lemon Tart to me is the tart de lux! I have also written many times in the past that lamb and lemon just goes together so well, but what if I ……..
leave the lemon off the meat this time and add it to the coleslaw! Brilliant idea, but will it work? The truth is that I wanted to make coleslaw for supper to go with my lemony grilled lamb chops, but on close inspection I found no nuts and no raisins in the pantry cupboard. Two basic ingredients missing from my normal coleslaw recipe, what now? I find that my ability to be resourceful in the kitchen helps in times like these so one trip to the fridge and I kind of had a new recipe going in my head……try it, you WILL love it!

Lemony Coleslaw

½ biggish cabbage – sliced very thinly (about 4-5 cups)
zest of 2 lemons – more if needed
juice of 1 lemon
½ cup good quality mayonnaise
1 cup Greek yogurt
1 tbsp sugar very important
Chopped dill or parsley (optional) dill is good if you serve it with fish like salmon

Place the sliced cabbage in a big bowl. Mix the mayonnaise, sugar and Greek yogurt together and pour over the cabbage. Use a micro planer and grate the zest of 2 lemons into the salad and squeeze the juice of 1 lemon in there too, Taste. If it is not kick-in-the-teeth-tangy enough, add more zest and more juice. Add fresh herbs if you wish.

Serve with grilled Lamb Chops with Rosemary for a very tasty, deliciously fresh meal!

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